Posted on: Wednesday, February 22, 2012

To break up the week, we enjoy having a few friends over midway to catch up and test recipes. While preparation time can be limited with our busy schedules, we often prepare one of each: an appetizer, a main dish, and a dessert. This week for an appetizer, we put together a variation on a layer dip. Instead of a classic Mexican layer dip, we put a Greek flare on this vibrant Mediterranean version. Just chop, assemble, and dig in!

In a large bowl or glass plate, layer the ingredients: 1. hummus2. feta drizzled with EVOO and sprinkled with half of the chopped mint3. kalamata olives4. tomatoes and cucumbers5. drizzle of EVOO, salt and pepper and remaining chopped mint

Dip with pita chips. The layers can be prepared hours ahead of time and kept cool in the refrigerator. Serves 6-8.

Have fun with the layers-we’ve incorporated pesto, sun-dried tomatoes, tzatziki, pine nuts or anything we have on hand in the cupboard. Regardless, it’s a fantastic, light dish, and a gorgeous confetti of colors and flavors!